Mexican Spice-Rubbed Rib Eyes with Lime Butter

A short post tonight…

Here’s a great spicy steak rub!  Not much to modify here — although I would make sure to use some kosher salt.

We served the steak with corn and a slaw similar to the one from Tostada Night.  A nice summer meal!

Mexican Spice-Rubbed Rib Eyes with Lime Butter
Food & Wine

  • 4 tablespoons unsalted butter, softened
  • 1 small garlic clove, minced
  • 1/4 teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice
  • Kosher salt
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chipotle powder
  • Four 12-ounce, 1-inch thick, boneless rib eye steaks
  • Vegetable oil, for the grill

Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.

Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

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